Thai-Inspired Grilled Beef Salad on Q13 FOX News

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It’s always fun to visit Q13 FOX News! Kaci and I made one of my favorite salads 😀



Thai-Inspired Grilled Beef Salad
This salad is one of our family favorites! My sister and I gobble this up. It's full of fresh flavors too! The savory, chewy beef with the crispy lettuce tossed in a savory-sour dressing is so amazing. I hope you like it as much as we do!
  1. 1 lb. flank steak, about 1 to 1 1/2-inches thick
  1. ¾ cup lime juice
  2. ¾ cup low-sodium soy sauce
  3. ¾ cup grapeseed oil
  4. ½ cup brown sugar
  5. 3 teaspoon crushed garlic
  6. 2 teaspoons grated ginger
  1. 1 head romaine lettuce, torn (about 3 cups)
  2. 1 head red-leaf lettuce, torn (about 3 cups)
  3. 2 shallots, soaked, thinly sliced (about 1/2 cup), divided, for garnish
  4. ½ cup cilantro leaves, rinsed and dried
  5. 1 cup basil leaves, sliced into ribbons
  6. ¾ cup julienned cucumbers
  7. ½ cup shaved carrots
  8. 1/2 to 1 package rice vermicelli or rick stick noodles, prepared according to package, drained, and chilled (remember that more noodles means more dressing!)
  1. Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine the lime juice, soy sauce, oil, brown sugar, garlic, ginger.
  2. Pour 1/3 the mixture into the bag with the meat. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
  3. Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
  4. Combine lettuce, sliced shallot, cilantro, basil, cucumbers, carrots, and noodles in a salad bowl.
  5. Add the reserved dressing and toss to coat. Divide salad among 4 plates and top with beef.
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